I got an early start on this project today because my landlord was scheduled to come by at 9:30 to look at the stove. He is getting me a new one. Yeah!!!!
Here are the instructions from Harp & Sword:
Day 3 - Uncover and bring to a boil again. Stirring often, add in 1 cup sugar and reduce heat to a simmer and stirring often, simmer 30 minutes. Bring heat back to a boil slowly, add in the last cup of sugar and stir until completely dissolved. Remove from heat, store covered at room temperature overnight.
This is pretty much what I did. I managed the simmering the best I could by setting the control on the burner on 5. This usually gets me a slow boil but more than a simmer. I stood over it and every time I saw a bubble start to form, I stirred.
If you have been reading the comments on this series, you know that MB has been mentoring me through this process. I did consider his suggestion to use the crock pot. However, there is no way that my crock pot will hold a pound and a half of ginger pllus the water and other ingredients.
I was sure I had seen what I thought was Lyon's Golden Syrup at World Market so I stopped by and picked some up. When I got home, I realized that I have Lyle's Golden Syrup. It has a lion on the label. I bet it is close to the same thing. I also bought a large cooling rack, something I needed anyway.
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2 comments:
Sounds like you're well on the way. On the last boil, what you want is your tenderness. I like mine just on the crispy side of al dente. No crunch, but you're certain there's something in your mouth.
In the last process another thing that happens is that there is a transfer of the ginger punch from the root pieces to the syrup. The less time you spend on the last boiling the more bite will stay in your ginger.
we want pictures.
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